Light Sweetcorn Tagliatelle


One of my favourite pasta’s is Tagliatelle. Its simplicity and elegance is what draws me. You get a whole lot of strange and weird shapes and sizes to pasta’s. With chefs forever trying to out-do each other and make dishes that look like odd Picasso paintings I’m a firm believer in the less cluttered the more elegant and welcoming a dish is. 

Tagliatelle is one of the oldest types of pastas. Made simply by but fresh pasta in to strips you can make it from scratch yourself or buy a good quality one from the store. Like other pastas it also also comes in various colours. For this recipe, however, I recommend you use the normal blonde coloured pasta.

As it’s summer in South Africa right now, this is perfect. It’s not as heavy or full of spices and flavours that a normal hearty pasta and sauce dish would have. Plus with the sweetcorn it has a freshness about it.


  • 500g good quality Tagliatelle pasta
  • One small can Sweetcorn
  • Juice and zest of 2 lemons
  • A bunch of fresh leafed parsley (remove the stems, we only want the leaves)
  • About a cup of olive oil
  • Half a cup of grated parmesan (or more if you like)
  • Two spoons grated mature cheddar cheese
  • Sea salt and ground pepper


  1. Crush half of the sweetcorn into a paste and then in a metal or heatproof bowl mix in the crushed sweetcorn with the rest of the sweetcorn, lemon juice and zest
  2. Chop the parsley and stir into the corn along with the olive oil and cheeses.
  3. Boil the pasta as per normal in salted water in a pot
  4. Whilst the pasta is cooking warm the sweetcorn mixture above the simmering water until the cheese melts and it becomes a thick sauce.
  5. When the pasta is done, stir in the sweetcorn sauce into it until fully coated.
  6. Sprinkle with extra grated Parmesan cheese and serve immediately 

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